Chlorate & Perchlorate in Food

What Are Chlorates and Perchlorates?

Chlorates (ClO₃⁻) and perchlorates (ClO₄⁻) are chlorine-based oxyanions commonly found as environmental contaminants. Perchlorates are more oxidized than chlorates, and both are highly soluble in water, allowing them to persist in soil and groundwater, and to act as potential contamination sources of food and water. Their presence in food raises growing safety concerns across the Globe.

Definitions

Perchlorates (ClO₄⁻) are salts of perchloric acid, naturally present in the environment in mineral deposits or formed in the atmosphere. They can accumulate in soil and groundwater and may also result from nitrogen fertilizers, industrial uses (e.g., rocket propellants, fireworks), and water disinfection with sodium hypochlorite. They are also used in pharmaceuticals and in the production of food contact materials.

Chlorates (ClO₃⁻) are salts of chloric acid. Sodium and potassium chlorates were previously used as herbicides but are no longer authorized in Europe since 2008. Today, contamination mainly occurs due to the industrial use of chlorinated water, chlorine-based disinfectants, and additives. Chlorates can also originate from fireworks when combined with highly combustible substances.

Key Sources of Chlorate and Perchlorate Contamination in Food

Environmental Sources

Perchlorate in food often originates from:

Soil and groundwater containing atmospheric or industrial perchlorate
Use of ammonium perchlorates in fertilizers
Disinfection by-products from sodium hypochlorite

Chlorate in food primarily stems from:

Chlorinated water used in food rinsing or sanitation
Industrial use of chlorine-based disinfectants
Legacy contamination from herbicides (no longer approved in the EU since 2008)

Agricultural and Food Processing Practices

Use of chlorinated water for irrigation and washing crops
Application of fertilizers containing perchlorates
Migration from food contact materials treated with chlorinated sanitizers

Why Chlorate and Perchlorate in Food Matter

Both compounds are known to disrupt iodine uptake by the thyroid, posing significant endocrine risks, especially for vulnerable populations like infants, children, and pregnant women.

Chronic exposure may lead to:

Thyroid hormone imbalance
Hypothyroidism
Metabolic and neurological issues

Acute exposure can limit the blood’s oxygen-carrying capacity and potentially lead to kidney dysfunction.

High-risk foods include:

Fruits and vegetables (frequently washed)
Drinking water and processed water
Dairy products and infant formula
Cocoa, coffee, tea, cereals, and bakery goods

European Food Safety Regulations on Chlorates and Perchlorates

Perchlorate Regulations

2015: Commission Recommendation (EU) 2015/682 on perchlorate monitoring in food and water
2023: Regulation (EU) 2023/915 sets maximum residue limits (MRLs) in specific foods (e.g., baby food, fruits, vegetables)
2024: EFSA launched a new public consultation on perchlorate health risks, using updated methodologies

Chlorate Regulations

2020: Regulation (EU) 2020/749 amended MRLs under Regulation (EC) 396/2005
– Focused on protecting infants and young children
– Chlorate MRLs set as low as reasonably achievable (ALARA) due to origin in water sanitization, not pesticides
Water Directive (EU) 2020/2184 sets chlorate limits in drinking water

Since 2021, over 20 food safety notifications have been reported in the EU for perchlorate detection in foods like:

Fruits and vegetables
Legumes, cocoa, coffee, tea
With origins from the Netherlands, Belgium, Germany, India, Ecuador, Austria, and Egypt

Mérieux NutriSciences Support

Mérieux NutriSciences is a trusted partner for managing the risks associated with chlorate and perchlorate in food. Our analytical laboratories offer:

Advanced detection of chlorates and perchlorates using LC-MS/MS
ISO 17025-accredited testing methods
Expertise across diverse food matrices: Additives, Meat and by-products, Cereals and by-products, Milk and by-products, Fruit and vegetables and by-products, Dried and shell fruit, Desserts, Oil seeds, Fruit juices and soft drinks, Wine, Baby food, Eggs and by-products, Coffee, Cocoa and chocolate, Vegetable oils and fats, Fish and by-products, Leaves, Spices and aromatic herbs, Feed and food for animals, Honey, Tea, Infusions, Herbal teas, Instant infusions, Proteic supplements, Lipidic supplements, Dietary foods for special medical purposes, Drinking water, Natural water (groundwater and superficial water), Mineral water, Process water.

Our Expert Partners services also provide tailored regulatory guidance for your target markets, ensuring compliance with EU and international standards.

FAQ on Chlorate and Perchlorate in Food

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